Soups
Lingzhi Mushroom, Huaishan, Goji Berry and Pork Shin Soup
traditionally used to tonify qi and blood, support the immune system, and nourish the spleen and heart
Why people make this soup
Lingzhi (Ganoderma) is one of the most researched mushrooms in the world. Its polysaccharides are among the most studied bioactive compounds in traditional Asian medicine, and researchers have investigated its potential immune-supporting properties extensively. In the traditional food-therapy framework, it is considered a warming tonic that supports qi, blood, and the heart — which is why it appears in soups designed for people who are run-down, recovering from illness, or going through medically intensive periods. Bro Niu pairs it here with huaishan (Chinese yam), goji berries, and red dates — three classics of everyday tonic cooking — in a long-simmered soup that is rich, earthy, and deeply restorative.
Who it suits / who should be cautious
- Suitable for those who are generally deficient, fatigued, or recovering after surgery or illness
- Traditionally recommended for people undergoing radiotherapy or chemotherapy (as a supportive supplement to medical treatment — not a replacement)
- Also suitable for those with chronic hepatitis, weak immunity, or qi and blood deficiency
- Suitable during early pregnancy (confirmed by Bro Niu)
- Not suitable during active infections, fever, colds, or flu — lingzhi is warming and should not be used when heat is present
- For lung cancers or cancers of the head and face (heat-pattern conditions in TCM): Bro Niu notes that a TCM oncology professor once advised that lingzhi’s warming nature may not be ideal for these cases; consult a specialist
Why these ingredients (the food-therapy logic)
- Lingzhi (ling zhi, Ganoderma lucidum/sinense): Contains polysaccharides, triterpenes, and other bioactive compounds; traditionally associated with tonifying qi and blood, calming the heart and mind, supporting liver function, and building defensive energy (wei qi). Red lingzhi (chi ling zhi) is more bitter but considered most potent; black/purple lingzhi (zi ling zhi / hei ling zhi) is less bitter but still effective
- Chinese yam (huai shan): Tonifies the spleen and lungs, nourishes yin; pairs naturally with lingzhi without overheating
- Goji berries (gou qi zi): Nourish liver blood and kidney yin; support eye health; add natural sweetness to the broth
- Red dates (hong zao): Nourish blood, support the digestive system, and harmonise the tonic properties of the other ingredients
- Pork shin (zhu zhan): A lean, slow-cooking cut that enriches the broth and provides gentle protein
Ingredients (2–3 bowls)
| Ingredient | Amount | Notes |
|---|---|---|
| Lingzhi (black or red), sliced | ~11 g (3 qian) | Soak for about 1 hour before using; black/purple variety is less bitter |
| Chinese yam (huai shan) | ~38 g (1 liang) | Available dried at herb shops |
| Goji berries (gou qi zi) | ~15 g (small handful) | Rinse gently before use |
| Red dates (hong zao), pitted | 6 pieces | |
| Pork shin (zhu zhan) | ~250 g (half jin) | Blanch first |
| Water | enough to cover well | Simmer on low for 3 hours in a clay pot if possible |
Method
- Soak the lingzhi slices in water for about 1 hour. Keep the soaking water.
- Blanch the pork shin in boiling water, then rinse and drain.
- Rinse the huaishan, goji berries, and red dates.
- Place all ingredients — including the lingzhi soaking water — into a clay pot or heavy-bottomed pot.
- Add enough water to cover generously; bring to a boil, then reduce to a very low simmer.
- Cook for approximately 3 hours. This is a 2–3 person quantity; use 8–9 bowls of water at the start if your stove runs hot, or about 6–7 bowls if using a low, gentle flame.
- Drink the soup; eat the pork shin and huaishan.
Bro Niu’s tips
Red lingzhi (chi ling zhi) is the most potent variety but noticeably bitter; black/purple lingzhi (zi ling zhi) is milder in flavour. Bro Niu personally finds black lingzhi more palatable for everyday use. This soup is well-suited to those recovering from surgery (can start 3 days after an operation), those undergoing chemotherapy or radiotherapy, and those with chronic hepatitis. It is a warming tonic — any fever, cold, or active infection means you should wait until recovered before drinking. Do not skip soaking the lingzhi; 1 hour in water is sufficient.
Community questions answered (selected)
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Q (Daisy): My three-year-old child has finished chemotherapy for brain cancer and is in recovery. Is this lingzhi soup suitable for such a young child? And can she take yun zhi (turkey tail mushroom) products to prevent relapse? Bro Niu: Children can use lingzhi or yun zhi in food therapy — their polysaccharides are associated with inhibiting cancer cell growth. The lingzhi huaishan soup is suitable to drink.
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Q (Helen): I have H. pylori and am about to start 10 days of heavy antibiotics. What soup can I cook to support my liver during the course, and what can I drink afterwards? Bro Niu: Antibiotics affect the spleen and stomach and can suppress appetite. You can make a soup with white radish, chicken gizzard lining (ji nei jin), and dried duck gizzard with lean pork. Lingzhi is very liver-protective — use 3 qian with goji, huaishan, and red dates cooked with pork shin, which is also beneficial.
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Q (reader): Can this soup be cooked in a regular pot rather than a clay pot? Bro Niu: A regular pot is fine. This quantity suits 2–3 people. Start with 8–9 bowls of water if your flame runs high, and simmer on medium-low for 3 hours with all ingredients added at once.
Published January 10, 2013 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 4 min read.
